Raspberry & Chocolate Mousse Cake
8
15 min
15 min
Ingredients
For the Mousse Cake:
- 1 thick round chocolate sponge
- 200g Asiago Frozen Raspberries, defrosted
- 100g caster sugar
- 280ml double cream, whipped
- 3 sheets leaf gelatin, soaked in cold water
- 2 tbsp chocolate and hazelnut spread
For the Decoration:
- 100ml double cream
- 100ml Novi Dark Chocolate
- 1 box fresh raspberries
- Mint leaves
Method
- Start by making a raspberry jam. Cook together with the raspberries and sugar for 15 minutes then allow to cool down.
- Place the chocolate sponge and place into the bottom of a deep lined tin or ring. Spread the chocolate and hazelnut spread on top.
- Melt the soaked gelatin, mix into the cooled jam and then mix the jam into the whipped double cream. Immediately spoon this mixture into the ring over the chocolate sponge.
- Smooth out the top perfectly and place into the fridge to set for 1 hour.
- Meanwhile, melt together the 100ml cream and 100g chocolate to make a ganache and pour on to[ of the mousse and spread out.
- Once set, remove the mousse cake from the tin or ring and decorate the top with fresh raspberries and mint leaves.